“I’ve stuffed a lot of foods – I stuffed a spaghetti squash, I stuffed a chicken breast and I’ve even stuffed an acorn squash, but I’ve never stuffed a sweet potato.”
That’s what I told my friend when she asked if I’d ever made the meal I was making for her before.
It doesn’t always work out though.
One time I tried to make stuffed acorn squash for a woman I was seeing and it turned out less than ideal. I had never cooked with acorn squash before, so I was unaware of how bland it was and I ended up not using nearly enough spices. The whole meal ended up being kind of dry and without much flavour. Fortunately, there was plenty of wine to make up for the meal mishap.
On the other hand, sometimes it turns out better than I could have ever imagined.
Beef Enchilada Stuffed Sweet Potato Recipe
Such was the case last Friday when I had my first experience stuffing a sweet potato with the recipe you’re going to get in a second.
It’s not the most “hands-off” meal, but it’s definitely very simple to make and uses only a handful of ingredients. Plenty of time to enjoy a glass of wine (or in my case last Friday, a glass of Crown Royal Apple Whiskey) and good conversation with the person you’re making the meal for.
Enjoy and don’t forget to let me know how it turns out by taking a picture and tagging me on Instagram or on Facebook
Per Serving (not including side dishes or toppings):
543 Calories | 54 grams Carbs | 40 grams Protein | 17 grams Fat
Beef Enchilada Stuffed Sweet Potato
Ingredients
- 3 lbs organic sweet potatoes 4-6 medium sweet potoatoes
- 1 kg extra lean ground beef
- 1.5 cups tomato sauce 350 mL can
- 1 can red enchilada sauce 300 mL can
- 1 medium yellow onion
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp onion powder
- 1 tsp sea salt
- 1 tsp coconut oil
Instructions
- PREHEAT oven to 425 degrees Fahrenheit and add the coconut oil/butter to a large sauce pan on medium heat.
- SCRUB the sweet potatoes and pierce the skin in a few spots with a fork. Spread the sweet potatoes out on a baking sheet. Place in the oven for 30-45 minutes, until the potatoes are easily pierced with a fork.
- Once the coconut oil has melted, add the diced onions and cook for about 5 minutes. Add the ground beef, mix and cook until the beef is cooked all the way through.
- Add the tomoto sauce and enchilada sauce to the beef mixture. Mix thoroughly and bring to a slight boil. Reduce the heat to medium/low and let the sauce simmer until it thickens a little bit. Once the sauce thickens up a bit, reduce the heat to low until your sweet potatoes are done.
- When the sweet potatoes are cooked, remove from the oven and let cool for 5 minutes. Slice the sweet potatoes lengthwise to split them open a little bit. Add the ground beef enchilada sauce on top of the sweet potato and serve!
- This is very good topped with avocado and your favorite coleslaw or even just a mixed greens salad!